Free-form Florentine pie

Free-form Florentine pie

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(13 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

You're just six ingredients away from an impressive vegetarian pie - sure to become a midweek favourite

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
587
protein
20g
carbs
30g
fat
44g
saturates
18g
fibre
3g
sugar
4g
salt
1.64g

Ingredients

  • 2 tsp olive oil
  • 400g bag fresh spinach
  • 250g tub ricotta
  • grating of nutmeg
  • 375g ready-rolled puff pastry sheet
  • 4 medium eggs

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Method

  1. Heat oven to 220C/200C fan/gas 7. Heat the oil in a large saucepan. Add the spinach and cook until wilted, then drain and thoroughly squeeze out as much liquid as possible. Mix with the ricotta, nutmeg and plenty of seasoning.
  2. Lay the pastry on a baking sheet and pinch up the edges to form a lip all round. Prick the base all over with a fork, so the pastry doesn’t puff up too much. Bake for 15 mins or until the pastry is light brown.
  3. Remove from oven and press the pastry down if it has puffed up. Pile in the spinach mix, leaving four clear areas for the eggs to go into. Carefully crack an egg into each space. Season and pop back in the oven for a further 10-15 mins until the white is set and yolk is still a little runny, or to your taste.

Recipe from Good Food magazine, February 2011

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Comments

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Travisty's picture
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I agree with most of whats been said. It was very tasty but I made a few changes and will make more when I do it again.
Half the cooking time! bake the pastry until it starts to rise and the final thing until the eggs are done. Next time I might bake it without the eggs and serve it with a poached egg on each portion as its so easy to overcook the eggs.
I used herb&onion Philadelphia but will reduce the amount next time as it was a bit rich. I added cherry tomatoes pushed into the top and next time I will add pitted black olives to the mix.

rachaelyoung's picture
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Made this last night and was sort of pleased with results. In opposition to the rest of the comments I must have over seasoned the mix so it wasnt as good as it could have been. Also the eggs got a hard skin over the top - any suggestions as to what could avoid this? Perhaps I overcooked it?
Despite this it was a really great easy dinner and will make again

babsfazekas's picture
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This is my new favourite brunch recipe. Pre-cooked the pastry for 10 minutes only, which was plenty, then another 15 mins with the topping. It wasn't too dry at all for us. I think the key to success here might be to season well where it says 'season well' (not listed in the ingredients). I put in a fair bit of salt and pepper and a good few dashes of nutmeg - 400 grams of spinach is going to need it. Very nice, will make again.

newmanor1's picture
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Made this quick and easy on New Years Eve, very light, yet absolutely fantastic ! You could taste every ingredient perfectly. Will certainly make this again and again, we enjoyed it very much.

Thanks for the recipe

cassandralilly's picture
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The eggs went a bit wrong when we made it. I think it was down to not leaving enough space. But either way, the pie itself is delicious hot or cold.

kristin1's picture
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A FIRM family favourite! Even my under 5's eat it!

suffolkscrapper's picture
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Loved this! agree that reducing cooking time is necessary - though i guess it depends on the recipe - i used low fat philadelphia instead of ricotta and it was delicous! even my 9 year old loved it and she hates spinach!

kjf_uk's picture
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Made the recipe this evening. Took into account what other reviewers had said about it being overcooked, so did ten minutes for the blind baking and ten minutes with the topping.

It looked fantastic, and the pastry was perfect, but the topping was a real let down. Even with a lot of salt and pepper, it was pretty bland; admittedly, hubby and I like our food spicy, but we cooked this for my Mom too (she has a really plain taste!) and even she thought it was bland.

I wouldn't rule doing it again, maybe would look to adding a stronger cheese and maybe some caramelised shallots etc.

pretty-fire's picture
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I made the version with onions and pine nuts instead of the eggs on top and it made a great simple but tasty meal for my housemates and me. The sweet onions made a nice contrast with the spinach and it was filling without being stodgy. I'd definitely recommend it.

kim1242's picture
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Thought this would make a nice snack for friends coming round. Was very disappointed. Cooked the pastry first, for 15 mins a suggested - made it very dry. Place the spinach and ricotta mixture on top with the eggs - cooked for 10 mins - the eggs where hard, and the whole thing was dry and cloying. If I make this again, I will change the recipe dramatically - maybe use mascapone instead of ricotta to put some moisture back in it

ginahill's picture
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This is a quick and simple receipe that makes for a welcome change from the usual suspects for dinner. It is pretty light and we had more than enough to enjoy for lunch the next day. Would make again.

the-saintly-chef's picture
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Forgot to rate.... 3 stars.

the-saintly-chef's picture
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I made this last night for my girlfriend and I just to try something new that wasn't particularly time consuming.

We both found that even with halving the ingredients it was still a large portion especially if you intend on having something with this....

The recipe worked well and was easy to make - however I cooked the eggs for 15 minutes as suggested and they came out very hard with a very hard skin all over which wasn't particularly pleasant. Recommend a reduced cooking time.

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